Rice cooker and vegetable porridge

Rice cooker and vegetable porridge, which is popular among many people in our life, is simple to make. Vegetable porridge made from different vegetables also has different tastes and nutrition, especially for people who don't like vegetables. The following rice cooker and vegetable porridge is made. Rice cooker and green vegetable porridge method 1

ingredients

Tricholoma, five mushrooms * *

two canola

half carrots

broccoli

chives

lard

kelp powder

rice 15g

boiled water 165ml

.

Mushrooms and mushrooms are washed and sliced, shallots are chopped, carrots are carved into flower shapes with a mold, and they can be sliced and shredded directly without bothering, and the leftover from carving is cut into small grains.

Put a spoonful of lard in the pot (vegetable oil such as corn oil can be used if you don't like lard)

Add mushroom slices and stir-fry until soft, add appropriate amount of salt to taste, sprinkle chopped green onion, stir-fry evenly, put it out of the pot and put it into a fresh-keeping box, cool it and put it in the refrigerator, and then do the rest tomorrow morning.

(Green leafy vegetables should not be fried and refrigerated overnight in the refrigerator)

When you get up the next morning, first boil a pot of water (I usually use an electric kettle to boil water, and I can wash the vegetables when the water boils), then boil the frozen rice with strong fire, and keep it in a slightly boiling state on medium fire until the rice blooms, and stir it with a spoon from time to time to avoid pasting the bottom.

Wash and chop the rape while cooking porridge, and break the broccoli into small flowers.

When the porridge is cooked until the rice grains are soft, put the chopped green vegetables and broccoli in it. You can also throw in the corn kernels (I forgot to put them this time) and season them with salt and a little kelp powder. Cook them for a minute or two and stir them evenly (if there is no kelp powder, you can replace it with chicken essence, so the mushrooms themselves are very fresh)

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Although it is vegetable porridge, Rice cooker and vegetable porridge practice 2

Vegetable porridge is a delicious food with vegetables and rice as the main ingredients and salt, chicken essence and sesame oil as the auxiliary materials. It tastes salty and has the characteristics of simple cooking and delicious nutrition.

1. Remove the stems from the vegetables.

2. Add water to the pot and add rice to boil.

3. Add the vegetables and stir well.

4. Finished vegetable porridge:

Note:

The ratio (volume ratio) of rice to water that you want to drink whole porridge is 1: 8.

if you want to drink thick porridge, it's 1: 1, and if you want thin porridge, it's 1: 13.

It is between thick porridge and thin porridge, so the ratio is 1: 11. Cooking porridge with rice cookers and vegetables 3

A complete book of cooking porridge with vegetables

1. Cooking porridge with banana puree

Ingredients:

Appropriate amount of millet, 1 broccoli and half a banana

Practice:

1. Cooking banana pieces with millet

2. Blanching broccoli with water to remove pesticides and chopping

. Milk, egg yolk and rice soup porridge

Ingredients:

A small bowl of rice, an egg and some milk powder

Practice:

1. Soak the rice in cold water until soft, and then cook it into porridge

2. Take an egg and steam it with an egg steamer

3. After the egg is steamed, take out the egg yolk and mash it (1 year old Stir evenly

3. Purple sweet potato and purple rice porridge

Ingredients:

1 purple sweet potato, 2 parts rice, 1 part millet, and 5 parts black rice (unit: 1 part is about 1 spoon of milk powder). Baby should add complementary foods one by one for the first time. If you haven't tried the above foods, you can't add them all together. So this baby porridge is suitable for babies in the second complementary food stage.

Practice:

1. Wash the rice, millet and black rice with clear water

2. Peel the purple potato (peel the purple potato and soak it in water immediately, otherwise it will turn black)

3. Dice the purple potato, mix it with three meters and cook it in a pot until the porridge is thick (according to the baby's chewing ability)

4. Take it out and put it in a bowl.

Tips: The cherry tomatoes in the picture are for decoration, so you can't feed them to your baby!

4. carrot porridge of Chinese yam

Ingredients:

1 portion of rice and millet, 1 portion of Chinese yam and 1 portion of carrot (unit: 1 portion is about 1 spoon of milk powder)

Practice:

1. Wash rice and millet

2. Peel and slice Chinese yam

3. Cook Chinese yam and rice and millet together

. Cooked millet

5, carrot and silver cod porridge

Ingredients:

1. Steamed cod and carrot respectively, mashed into mud

2. Wash rice and cook porridge

3. Finished carrot and silver cod porridge

6. Double rice and red dates porridge

Ingredients:

Some red dates, some rice and millet.

7. Sesame, walnut and jujube porridge

Ingredients:

two portions of rice and millet, one walnut kernel, and two pieces of jujube with sesame (unit: 1 serving is about 1 spoon of milk powder)

Practice:

1. Wash the big and small rice

2. Remove the core of jujube and cook it with two meters

3. Add sesame paste and walnut powder

6 and cook for 2 minutes. 8. Yellow croaker paste and vegetable porridge

Ingredients:

1 small yellow croaker, some vegetables and some rice

Practice:

1. Rice porridge

2. When cooking porridge, small yellow croaker can be cooked. The small yellow croaker is taken out to pick the thorns and leave the meat, and then crushed for later use

4. The vegetables are polished and the juice is left. Pour it into the porridge and cook for a few minutes

5. Boil the porridge, put a proper amount into the fish and stir well. 9. Potato and carrot porridge with minced meat

Ingredients:

1 potato, 1/3 carrot, beef or lean meat, and a box of bone soup

Practice:

1. Shred carrots and porridge are cooked together

. After the potatoes are steamed, press them into mud with a sieve

3. After the bone soup is boiled, add diced meat and mash them

4. Finally, pour in the broth, spoon in the cooked porridge, and then add the mashed potatoes. Stir well and boil

1. Chicken, potato and rape porridge

Ingredients:

1 portion of rice and millet, 1 potato, 1 rape and 1 piece of chicken

Practice:

1. Wash rice and millet and add water to make them sticky

2. Peel and cut potatoes, and cook them with the washed chicken. Chop and chop for later use

4. Take out the potatoes and press them into mud

5. Blanch and chop the rape

6. Take out two meters, sprinkle with minced chicken, chopped vegetables and mashed potatoes

11. Pork ribs and vegetable porridge

Ingredients:

two rice and millet each, three ribs and one rape. Chop pork ribs

2. blanch rape in water to remove pesticides, and chop

3. stir the cooked porridge with rapeseed and minced meat quickly

12. Mushroom lean porridge

Ingredients:

two fresh mushrooms, minced meat and rice

. Chop the meat into foam for later use

2. Wash the rice and put it in the stew pot for 1 hour

3. Add the mushrooms and minced meat into the BB pot and continue to cook for 2 hours

13. Carrot, pork floss and vegetable porridge

Ingredients:

Half a carrot, some lean meat and some vegetables

Practice:

1. Wash the lean meat. Boil for 5 minutes

2. After the lean meat is fished out, stir-fry it in a pan with low fire to dry the water, and finally cool it and beat it into powder

3. Wash the rice and cook it into porridge

4. Wash and chop the lettuce, and put it into rice porridge

14, 3 colors and 2 meters

Practice:

1. Cook the rice and millet. Boil the corn and green beans together

3. Add them into the porridge and stir after cooking

15. sweet potato porridge of corn and pumpkin

Ingredients:

One sweet potato and one pumpkin each, and half a corn

Practice:

1. Add water to the corn and put it in a food processor to make a pulp, filter off the filter residue, and cook the porridge with corn pulp

2.